Agnolotti dal Plin - Italian Recipe

Agnolotti dal Plin

🌍 Italian, Piedmont Difficulty: ●●●○○

Tiny pinched ravioli from Piedmont filled with braised meat and greens. The pinch — il plin — seals and divides each agnolotto in one motion. The filling must be ground fine and seasoned assertively; the thin pasta mutes flavour. Serve in broth or with butter and sage.

Ingredients

• Pasta dough
• Filling: mixed braised meats (veal, pork, rabbit), Parmesan, egg, spinach

Method

1. Making — Make filling from braised and minced meats.
2. Piping — Pipe tiny amounts of filling in a row on pasta sheet.
3. Step 3 — "Plin" = pinch between each filling.
4. Cutting — Cut; serve in broth or with meat juices.

Tags: pasta dough, filling: mixed braised meats · Source: Brittani's Almanac